Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 1 cup | Diagonally cut carrot |
| \N \N | Slices |
| 1 cup | Diagonally cut celery |
| \N \N | Slices |
| 1 clove | Garlic, minced |
| 2 tablespoons | Oil |
| 1 pounds | Beef round steak,cut into |
| \N \N | Thin strips |
| 1 can | (8 oz) sliced water |
| \N \N | Chestnuts, drained |
| 3 tablespoons | Soy sauce |
| ½ pounds | Velveeta Pasteurized |
| \N \N | Process Cheese Spread,cubed |
| \N \N | Hot Cooked Rice |
In a large skillet,stir fry carrots,celery and garlic in oil for 4 to 5 minutes or until crisp tender.Add steak.Cook 3 to 4 minutes,stirring constantly,until steak is tender;drain.Reduce heat to low.Add water chestnuts,soy sauce and process cheese spread;stir until cheese is melted.Serve over cooked rice.Makes 4 to 6 servings.